Grilled Shrimp with Beetroot

Instructions

1. 1

   In a bowl, combine 2 tablespoons of olive oil, minced garlic, fresh thyme, lemon zest, salt, and pepper. Add shrimp and toss well to coat evenly. Let marinate for 10 minutes at room temperature.

   Tip: Don't marinate longer than 15 minutes or the acid will start to cook the shrimp prematurely.

2. 2

   Heat your grill to medium-high heat, about 400°F. Lightly oil the grill grates to prevent sticking.

   Tip: Use a folded paper towel dipped in oil and held with tongs to oil the grates safely.

3. 3

   Thread shrimp onto skewers, leaving a small gap between each piece to ensure even cooking. Grill for 2-3 minutes per side until pink and opaque throughout.

   Tip: Metal skewers conduct heat better than wooden ones; soak wooden skewers for 30 minutes if using them.

4. 4

   While shrimp cooks, whisk together remaining 2 tablespoons of olive oil, balsamic vinegar, and lemon juice in a small bowl to create the dressing.

   Tip: Warm the balsamic slightly for a more concentrated flavor.

5. 5

   In a large salad bowl, combine mixed greens, cubed beetroots, sliced red onion, and toasted walnuts. Toss gently with the balsamic dressing until well coated.

   Tip: Toss the salad just before serving to keep the greens from becoming too soft.

6. 6

   Divide the dressed salad among four serving plates, creating a bed for the shrimp.

   Tip: Chill plates for 5 minutes before serving for a refreshing presentation.

7. 7

   Carefully remove shrimp from skewers and arrange them on top of each salad. Scatter crumbled goat cheese over the top and drizzle with any remaining dressing.

   Tip: Serve immediately while shrimp is still warm against the cool salad for optimal flavor contrast.